Gusto TV Moroccan Lamb Riblets Recipe - Spice‑Rubbed Lamb Ribs with Harissa, Orange & Garlic Glaze

Moroccan Lamb Riblets Recipe

This Moroccan Lamb Riblets recipe brings together a warm North African spice rub with oven‑finished harissa‑orange‑garlic butter for sticky, charred, fall‑off‑the‑bone lamb ribs that are perfect for entertaining or a bold weeknight dinner. Featured on A Is For Apple 2, this recipe combines cumin, coriander, turmeric, allspice, cayenne, nutmeg, and cloves with harissa paste and fresh orange juice to create a spice‑rubbed lamb that’s richly aromatic, beautifully caramelized, and incredibly satisfying

The Inspiration

Rooted in Moroccan and broader Maghrebi flavour traditions, these lamb riblets lean into warm pantry spices and a touch of smoky heat from harissa. Host Robert Jewell balances the natural richness of lamb with a fragrant rub—cumin, coriander, turmeric, allspice, cayenne, nutmeg, and ground cloves—then finishes with a bright glaze of garlic, butter, and orange juice. The result is a plate that evokes bustling spice markets and coastal grills: crispy at the edges, juicy at the bone, and layered with heat and citrus. This oven‑baked approach is approachable at home yet delivers restaurant‑level flavour and texture, aligning with the Lamb & Licorice episode’s theme of bold aromatics and timeless ingredients.

Ingredients

½ teaspoon (3ml) ground black pepper
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) turmeric
1 teaspoon (5ml) allspice
½ teaspoon (3ml) cayenne
½ teaspoon (3ml) nutmeg
¼ teaspoon (2ml) ground cloves
2 teaspoons (10ml) salt
2 lbs. (900g) lamb ribs, cut between each bone
2 tablespoons (30ml) canola oil
1 ½ tablespoons (23ml) unsalted butter, melted
2 tablespoons (30ml) harissa paste
2 garlic cloves, minced
1 tablespoon (15ml) fresh orange juice

Method

Preheat oven to 375 degrees.
Toast all dry spices (except salt) in a small frying pan over medium heat for 4-5 minutes, stirring constantly.
Remove from heat and combine with salt.
Rub spice mix over lamb riblets, and marinate for 30 minutes
In a large cast iron pan, heat oil over medium-high heat.
Place riblets in hot oil, and cook each side for 3 minutes, or until nicely browned.
Meanwhile, combine melted butter with harissa paste, garlic and orange juice.
Remove riblets from hot pan, and place on a baking sheet with parchment paper.
Brush seasoned butter over the riblets, and place baking sheet in the hot oven.
Cook for 15-18 minutes, or until slightly charred.
Remove from oven, and serve hot.

Serving Suggestions

These Moroccan lamb riblets are a flavour bomb—perfect as a small plate, part of a mezze spread, or a center‑of‑table entrée for 3–4. Pair with couscous or preserved‑lemon rice, and add cool sides like cucumber‑mint salad, yogurt with lemon and herbs, or charred vegetables (eggplant, peppers, zucchini). Flatbreads or warm pita help scoop up glaze and pan juices. For drinks, think fruity reds (Grenache, Zinfandel, GSM blends), rosé, or mint tea. For a restaurant‑style plate, scatter fresh herbs (parsley, cilantro), finish with a light squeeze of orange, and add a harissa yogurt dip (plain yogurt, harissa, lemon, pinch of salt). This balance of heat, sweet, citrus, and smoke makes the riblets irresistible.

Final Thoughts

This Moroccan Lamb Riblets recipe is a celebration of spices, citrus, and flame‑kissed texture. The fragrant Moroccan spice rub—lifted by turmeric, allspice, and cloves—meets a glossy harissa‑orange‑garlic finish for riblets that taste layered, lively, and deeply satisfying. Host Robert Jewell showcases how a home oven and a cast‑iron sear can deliver restaurant‑quality lamb ribs with minimal effort. Whether you’re hosting a dinner party or craving a bold weeknight plate, these spice‑rubbed lamb riblets deliver char, heat, and citrus in every bite.

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